Roll out the pastry and line a 20cm/8in flan ring. Bake blind in a medium hot oven.

Blanch the broccoli in boiling salted water until tender. Refresh in iced water.

Trim the stalks and some of the outside leaves from the broccoli, and then liquidize in a blender with the milk, cream and eggs.

Pass the mixture through a sieve, season with salt, pepper and nutmeg.

Cut the goats' cheese into cubes and place into the pastry case, along with the purple broccoli. Pour over the egg mixture, and bake the tart in a medium oven for about 25 minutes, or until the tart has set.

Serve warm with some salad leaves and crusty bread.